Cowboy Cook's Perfect Prime Rib
Traditional Prime Rib
- 10 lb. prime rib
- 1/2 cup chopped garlic
- 2 Tbsp chopped basil
- 2 Tbsp chopped marjoram
- 2 Tbsp fresh oregano
- 2 Tbsp thyme
- 1/2 cup olive oil
- 2 Tbsp salt
- 2 Tbsp black pepper
- Combine garlic, basil, oregano, marjoram and thyme into a small bowl and add olive oil, salt and black pepper. Whisk until blended.
- Place prime rib in a plastic bag and sprinkle on seasoning mixture. Seal bag and refrigerate overnight.
- Remove roast from refridgerator and allow to sit for about an hour.
- Preheat oven to 325 degrees. Remove roast from bag and place in roasting pan. The seasoning mixture will look a bit like butter that has been melted. Scrape excess seasoning mixture from the bag and rub on roast, making sure it is evenly applied.
- Place roast in the oven at 325 degrees for 21/2 to 3 hours. Pay close attention to your thermometer-- when the internal temperature reaches 125-degrees in the center, the roast is done (rare in the center, more done on the ends). The interior temperature is more important in large roasts then an estimated time.
- Remove from oven and let stand for 10 minutes before carving.
Herbed Roast Beef in Salt Crust
- 1/3 cup olive oil
- 1/4 cup grated onion
- 1 tsp garlic salt
- 1 tsp dried basil
- 1/2 tsp dried marjoram
- 1/2 tsp dried thyme
- 1/4 tsp pepper
- 1 4-6 lb boneless beef roast (prime rib, rib eye, eye of round)
- 1 3-lb box coarse kosher salt
- 1 1/4 cup water
- Combine oil, onion, garlic salt, basil, marjoram, thyme, and pepper in a large, self-sealing plastic bag and mix well. Add roast and coat well with the marinade.
- Marinate in refrigerator 2 hrs or overnight.
- Preheat oven to 425. Line roasting pan with aluminum foil. In a large mixing bowl combine kosher salt with 1 cup water and mix with hands until well-moistened. Pat 1 cup paste about a ½ inch thick in the pan.
- Using paper towels, pat the roast dry and insert meat thermometer. Place roast on salt layer; pack remaining salt paste around meat to seal well.
- Bake for 60 to 70 minutes, or until thermometer registers 140 degrees. (Steam may cause crust to crack slightly).
- Remove from oven and let stand 10 minutes. Remove the salt crust and discard. Serves 8 to 10.
- 2 cups of mayonnaise
- 2 to 3 teaspoons ground chipotle powder
- Mix thoroughly, and chill for at least one hour before serving.
- You can add a bit more chipotle powder if you like
your sauce a bit more zippy.
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